Pioneer Woman Venison Stew Recipe

This Pioneer Woman Venison Stew is prepared using venison shank, venison ham meat, salt pork, whole new potatoes, and beef stock. This hearty Venison Stew recipe is a dinner dish that takes about 2 hours to prepare and can serve up to 6 people.

Pioneer Woman Venison Stew Ingredients

• 2 stalks of Celery, chopped
• 1 large Onion, coarsely chopped
• 6 tablespoons All-purpose flour
• 1/4 cup Oil
• 4 tablespoons Butter
• 2 cups Beef stock
• 1 pound Whole new potatoes
• 1 tablespoon Dried oregano
• 1 tablespoon Whole peppercorns
• 2 Bay leaves
• 2 large Carrots, chopped in large chunks
• 1/2 cup Salt pork
• 1 pound Venison shank
• 2 pounds Venison ham meat
• 1 tablespoon Garlic powder
• 1 teaspoon Chile flakes
• Salt and freshly ground black pepper

How To Make Pioneer Woman Venison Stew

1. Prepare the pork: Start by cutting the salt pork into small chunks and set your stove to medium heat. In a large pot, cook these chunks until they are evenly crispy, about 8-10 minutes.
2. Brown the venison: Add large chunks of venison shank and ham meat to the pot, browning them thoroughly for about 10 minutes. Ensure all sides are well-seared to lock in the flavors.
3. Season the meat: Sprinkle the meat evenly with garlic powder, chile flakes, salt, and black pepper. Add 2 tbsp of flour to coat the venison, and stir well to combine everything.
4. Remove and set aside: Once the venison is fully coated and seasoned, remove it from the pot and keep it aside on a separate dish.
5. Start the roux: In the same pot, reduce the heat to medium-low and combine the oil and butter. Wait until the butter is fully melted.
6. Develop the roux: Whisk in the remaining 4 tbsp of flour into the melted butter mixture. Continue stirring until you achieve a nutty brown color, approximately 5 minutes.
7. Add stock and water: Slowly pour in the beef stock while continuously stirring to blend the roux without lumps. Add 2 cups of water and increase the heat to bring the mixture to a boil.
8. Cook the venison again: Return the browned venison to the pot. Lower the heat to a medium simmer, stirring occasionally, and cook for about 10 minutes until the venison is nearly tender.
9. Add veggies and simmer to finish: Add the potatoes, whole peppercorns, bay leaves, carrots, celery, and onions. Cover the pot, reduce the heat to low, and let it simmer for about 60 minutes. The stew is ready when the vegetables are tender and the meat falls off the shank bone easily.
10. Final adjustments and serve: After cooking, remove the bay leaves and adjust the seasoning with additional salt and pepper if needed. Serve the stew hot, perfect for a comforting meal.

Recipe Tips

• Choose the right cut: For a richer flavor and tender meat, opt for venison shoulder or leg cuts, as these are perfect for slow cooking.
• Deglaze the pot: After browning the meat, add a splash of red wine or balsamic vinegar to the pot to lift the browned bits for extra flavor.
• Incorporate root vegetables: Enhance the stew by adding parsnips or turnips along with the carrots for added sweetness and texture variation.
• Thicken with care: If the stew is too thin after cooking, mix a tablespoon of cornstarch with cold water and stir it in to thicken.
• Use fresh herbs: Finish the stew with fresh rosemary or thyme instead of dried to brighten the flavors just before serving.

What To Serve With Venison Stew

Serve your hearty Venison Stew with roasted garlic mashed potatoes, caramelized Brussels sprouts, a wild rice pilaf, crusty artisan bread, and a crisp green salad for a complete meal.

You can also pair it with sautéed kale with pine nuts, spiced apple chutney, or pickled red onions for an innovative twist.

How To Store Venison Stew

To Refrigerate: Store leftover Venison Stew in an airtight container after it cools down. It will keep well in the refrigerator for up to three days. Ensure it is covered properly to maintain freshness.

To Freeze: Portion the stew into freezer-safe bags or containers, leaving some space for expansion. Freeze for up to three months. Thaw in the refrigerator overnight before reheating.

How To Reheat Venison Stew

In The Oven: Place the leftover Venison Stew in an oven-safe dish and cover with aluminum foil. Reheat at 350 degrees Fahrenheit for about 20-25 minutes, or until hot throughout. Stir midway to ensure even heating.

In The Microwave: Transfer the Venison Stew to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, and heat on high for 3-4 minutes, stirring halfway through. Ensure it’s piping hot before serving.

In The Air Fryer: For smaller portions, the air fryer is quick and effective. Set your air fryer to 300 degrees Fahrenheit and heat the stew for about 8-10 minutes. Stir once during the process to heat evenly.

Pioneer Woman Venison Stew Nutrition Facts

• Calories: 350 kcal
• Carbohydrates: 20g
• Protein: 38g
• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 600mg
• Potassium: 950mg
• Fiber: 3g
• Sugar: 3g

Frequently Asked Questions

How do I prevent the meat from becoming too tough?

To prevent the meat from becoming tough, cook it at a low temperature and do not rush the cooking process. Slow cooking allows the fibers in the meat to break down thoroughly, resulting in tender meat.

Is it necessary to brown the venison before adding it to the stew?

Browning the venison before adding it to the stew is crucial. This step enhances the stew’s flavor by caramelizing the meat surfaces, adding depth to the overall dish.

What is the best way to thicken the stew if it’s too watery?

If the stew is too watery, mix a slurry of cornstarch and cold water in a separate bowl. Gradually stir this mixture into the stew while it simmers to achieve a thicker consistency. Adjust the quantity based on your thickness preference.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Crab Stuffed Mushrooms
• Pioneer Woman Slow Cooker Ham
• Pioneer Woman Buffalo Chicken Meatballs